"These guys are super delicious," Witherell says. "They're actually not dissimilar to itoyori, but a little more delicate, similar to red snapper." In Japan, where they're called renkodai, the fish is typically scaled, cut for sushi or sashimi, and the skin is torched a little bit. "This fish is laterally compressed so it has a nice tall filet good for pan-frying, and it's thin skin will crisp up well in a pan, compared to a fish with thick skin like a halibut, for instance." Because of this, Witherell says you can do anything with this fish: "It's some seriously good eating."